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Shaun Rankin keeps it brilliantly simple with this minestrone soup recipe, letting the homely flavours speak for themselves. Serve the soup with bread or even rarebit to make the dish even more appealing.
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Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft
Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper
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Minestrone soup with courgettes
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